Tomatoes with Seafood Filling

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Tomatoes with Seafood Filling
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
352
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie352 kcal(17 %)
Protein54.83 g(56 %)
Fat9.49 g(8 %)
Carbohydrates11.5 g(8 %)
Sugar added0 g(0 %)
Roughage3.67 g(12 %)
Vitamin A276.35 mg(34,544 %)
Vitamin D0.02 μg(0 %)
Vitamin E4.69 mg(39 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.16 mg(15 %)
Niacin16.03 mg(134 %)
Vitamin B₆0.49 mg(35 %)
Folate75.33 μg(25 %)
Pantothenic acid4.07 mg(68 %)
Biotin23.94 μg(53 %)
Vitamin B₁₂3.3 μg(110 %)
Vitamin C43.36 mg(46 %)
Potassium1,255.54 mg(31 %)
Calcium338.48 mg(34 %)
Magnesium153.4 mg(51 %)
Iron2.13 mg(14 %)
Zinc10.42 mg(130 %)
Saturated fatty acids1.94 g
Cholesterol387.72 mg

Ingredients

for
4
Ingredients
2 lobsters (about 800 g apiece)
3 teaspoons salt
for the stuffed tomatoes
8 tomatoes
1 tablespoon olive oil
salt
freshly ground peppers
1 bunch parsley (leaves)
1 clove garlic
2 tablespoons shelled almonds
2 tablespoons vegetable stock
2 tablespoons Parmesan (freshly grated)
1 cup shrimp (shelled)
How healthy are the main ingredients?
almondparsleyParmesanolive oilgarlicsalt

Preparation steps

1.
Put 10 l water into a large pot with the salt and bring to the boil. Throw the lobsters into the boiling water head first, cook for 15-20 minutes.
2.
Take out, cool slightly and cut each lobster in half lengthwise with a large knife. (Insert the tip of the knife into the breastplate from above and press down through the body. Break the claws by tapping with
3.
the back of the knife. Season with salt and pepper. )
4.
Arrange one lobster half and one claw on each plate and serve with stuffed tomatoes.
5.
Wash the tomatoes, cut off a lid and remove the seeds with a small spoon.
6.
Stand in a greased baking dish, cut side up, and season with salt and pepper.
7.
Puree the parsley leaves with the almonds, oil, pressed garlic and stock. Stir in the Parmesan and season with salt and pepper.
8.
Finely chop the shrimps and mix into the stuffing. Fill the tomatoes with the mixture and bake in an oven preheated to 220°C | 425F | gas 7 for about 15 minutes.